Mojo Chicken Kabobs with Asparagus, Jicama, Red Pepper, and Corn Salad

Enjoy Caribbean flavors, like citrus, cumin, and chipotle in this marinated chicken dish for the grill. Wegmans Executive Chef Russell Ferguson and Nella Neeck also prepare a jicama, corn, and aspagus salad to serve on the side. This recipe adds just the right accent to a summer meal. It is colorful, light, tasty and travels well. The jicama adds an interesting crunch. To add a kick, include some diced poblano pepper.

Ingredients

For the chicken kabobs
Mojo marinated chicken breast cutlets 1 Pound , cut into 1
Sweet red pepper 1 Large , cored, 1
Sweet onion 1 Large , peeled, 1
Salt To Taste
Cracked black pepper To Taste
For the salad
Asparagus 1 Pound , trimmed, bias cut
Jicama 1 Pound , peeled, cut in 1/4
Corn kernels 1 1/2 Cup (24 tbs) (2 ears of corn, shucked, kernels removed)
Basting oil 3 Tablespoon

Directions

GETTING READY

1. Prepare the salad before hand - Blanch asparagus and red pepper in large pot of boiling salted water 1 minute. Add corn blanch 30 seconds. Drain place all veggies in bowl of ice water. Drain well.

2. Toss jicama, asparagus, pepper, and corn with basting oil season to taste with salt and pepper. Let marinate until ready to serve.

3. Soak the wooden skewers for 30 minutes or so.

4. Preheat grill on HIGH 10 min. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.

MAKING

5. Assemble kabobs: On each of the seasoned wooden skewers, thread 1 piece chicken, pepper, chunk of onion, chicken, pepper, onion, chicken, pepper, onion, chicken.

6. Season kabobs with salt and pepper place on grill. Sear kabobs about 2 minutes, until they have changed color one-quarter of way up from bottom turn over. Sear 2-3 minutes, turning kabobs.

7. Reduce heat to MEDIUM close cover. Cook 8-10 min until internal temp reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken). Transfer to clean platter.

SERVING

8. Serve the Mojo Chicken Kabobs with Asparagus, Jicama, Red Pepper, and Corn Salad.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 412Calories from Fat 99

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 188 mg7.83%

Total Carbohydrates 54 g18%

Dietary Fiber 15 g60%

Sugars 7 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet